Tuesday, October 6, 2009

Timor Bodega

This morning we are having a breakfast at our home. I knew this meant we needed to find good local dairy. We do not use much dairy in our cooking and have great sources for the dairy we do use...Cheese, Cowgirl Creamery and Eggs, Whitmore Farms. But, breakfast begs for milk, cream, yogurt and butter. I knew there were a couple of places downtown that were selling great local products and I had been meaning to check them out for awhile. I called Timor Bodega which is in walking distance from our home. I had a quick talk with the owner who answered the phone and after he told me that he sold eggs from Polyface Farms and had just gotten 1/2 of a local angus cow delivered–I told him we would come right over. He told me he was happy to meet me but to call first because they did not open until 4:30.

We walked over and found Kim Wee and his Mother stocking a reach in refrigerator with a whole side of beef. We also found non-homogenized milk, skim milk, heavy cream and butter from Trickling Springs Creamery. We purchased Yogurt from Pequea Valley Farm. We did not need any beef but admired the cuts of beef that had just come in from Riders Backfield Farm. Mr. Wee gave us a liver, we look forward to cooking it, it is difficult to find local offal as many small operations can't process. His Mother warned us not to over cook the liver. John assured her that he was infamous for not over cooking meat...

In addition there was local produce, ecologically friendly cleaning products, Polyface Chickens, wines that came from the same place we get our wine, Potomac Selections....All in a corner store within walking distance from our home...this just makes sense!

No comments:

Sidra Forman

As chef, writer, speaker, florist, gardener and mom, we have a practice that integrates aesthetics, nutrition and health. We find pleasure inseparable from necessity. We live and work at a city studio with an urban garden that produces food and flowers for our work, family and friends. We cook with what we grow or use ingredients from local and 'best practice' sources. In this blog, we will discuss a collaboration that encounters food, flowers and gardens. We will share experiences, resources and recipes that make up an everyday practice.

Currently I am chef and food writer for Bob Greene’sBestlife Diet. I write and lecture about food, gardening and symbiosis. I have a flower and urban garden business where I use flowers, plants and seeds from 'best practice' sources (sidraforman.com). All the gardens have edible components. I run a Home Restaurant, sometimes Nomadic. We are working on The Farm at Walker Jones located at the Walker Jones Education Campus, a DC Public School.Rupperts Restaurant in Washington DC was my Home for many years and continues to inform my practice.